Chef John's Shrimp Cocktail

Before I knew much about food or dining out

I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.

If you want to have an interesting and different dish on the table, which will decorate your table. This Chef John's Shrimp Cocktail will give an interesting look to the table, all those who try it will like it.

☆☆☆☆☆

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Serves
4
Prep
15 mins
Cook
5 mins
Ready In
50 mins
Difficulty
Nutritions
1. protein:
  47.7 g
  95%
2. carbohydrates:
  18.9 g
  6%
3. dietary fiber:
  1.7 g
  7%
4. fat:
  4.3 g
  7%
5. saturated fat:
  0.8 g
  4%
6. cholesterol:
  345 mg
  115%
7. vitamin a iu:
  705.5 IU
  14%
8. niacin equivalents:
  17.1 mg
  132%
9. vitamin b6:
  0.4 mg
  22%
10. vitamin c:
  28.7 mg
  48%
11. folate:
  22.3 mcg
  6%
12. calcium:
  174.8 mg
  18%
13. iron:
  6.2 mg
  34%
14. magnesium:
  107.1 mg
  38%
15. potassium:
  701.6 mg
  20%
16. sodium:
  1414.9 mg
  57%
17. thiamin:
  0.1 mg
  11%

Method for Chef John's Shrimp Cocktail

1
Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
2
Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
3
Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.